CINNAMON TWIGS
So simple but so tasty. These also make a great gift tied with a ribbon in a cellophane bag, from Australian Good Taste. They don't even need to look that fancy, I had some leftover pastry scraps from making pies and rather than throwing it out as I usually do, I made these, I'll never throw out pastry scraps again!
Provided by Mandy
Categories Dessert
Time 30m
Yield 40 twigs
Number Of Ingredients 4
Steps:
- Preheat oven to 200°C Line a baking tray with non-stick baking paper. Combine sugar and cinnamon in a bowl.
- Cut the pastry sheet in half. Brush 1 piece of pastry with egg white and sprinkle with half the sugar mixture. Use a sharp knife to cut the pastry into 1cm-thick strips crossways. Gently twist strips and place on the lined tray. Repeat with the remaining pastry, egg white and sugar mixture.
- Bake in oven for 10 minutes or until crisp and golden. Transfer to a wire rack for 30 minutes to cool.
Nutrition Facts : Calories 36.7, Fat 2.3, SaturatedFat 0.6, Sodium 16.6, Carbohydrate 3.4, Fiber 0.1, Sugar 0.7, Protein 0.5
CINNAMON TWISTS
Bake these fabulous cinnamon twists for an on-the-go breakfast or sweet treat. They take a little effort but are well worth it
Provided by Liberty Mendez
Categories Afternoon tea, Breakfast, Brunch, Treat
Time 1h
Yield Makes 16-18
Number Of Ingredients 11
Steps:
- Heat the milk and butter in a small pan until the butter has melted. Allow to cool slightly - the milk should be warm, not hot. Put the flour in a large mixing bowl with a pinch of salt to one side of the bowl. Add the yeast into the flour on the other side of the bowl, so it's not touching the salt. Pour in the sugar, then mix it all together.
- Gradually pour the warm milk into the dry ingredients, mixing with your hands until you have a relatively sticky dough. You may not need all of the milk. Add in the egg and continue to work until combined.
- Lightly dust a surface with flour and tip out the dough. It will be quite wet - the more you knead it, the easier it will become. Knead for around 10 mins until you have a smooth dough. Put in a lightly floured bowl to prove for 1 hr or until doubled in size.
- To make the filling, mix the melted butter, sugar and cinnamon together until you get a smooth paste. Set aside.
- Roll out the dough on a lightly floured surface to around a 30 x 40cm rectangle. Spread over the filling using a palette knife until the dough is completely covered.
- Fold in half widthways and cut into 16-18 strips down the shortest side. Twist both ends of each strip in opposite directions until a spiral shape forms. Holding one end in your hand, wrap the rest of the dough around it and over, pressing the ends into the bottom of the bun so it doesn't unravel during cooking.
- Lay on two lined baking trays spaced 5cm apart. Leave to prove for 30-45 mins until risen slightly. Heat the oven to 190C/170C fan/gas 5. Brush the tops of the buns with a little egg and bake for 18-20 mins until golden. Don't worry if a little cinnamon butter comes out.
- For the coating, mix together the sugar and cinnamon. Whilst still warm, toss the buns in the sugar and eat straight away.
Nutrition Facts : Calories 221 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.1 milligram of sodium
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